Chocolate Fudge Brownies

Preheat the oven to 350°F. Cut a piece of parchment paper to fit a 9x9-inch baking pan and coat it with cooking spray.

In a medium microwave-safe bowl, combine 2 sticks of unsalted butter (1 cup) and 1/2 cup of mini semisweet chocolate chips. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Set aside to cool.

Whisk the eggs and sugars together. In a large bowl, combine 1/2 cup of lightly packed light brown sugar, 1 cup of granulated sugar, 3 whole eggs, and 1 egg yolk. Beat on high speed for 5 minutes until the mixture becomes very fluffy and pale in color, creating a lighter texture for the brownies.

Combine the chocolate and butter mixture with the vanilla extract, eggs and sugar mixture, mixing on low speed until fully blended and no streaks remain.

In a large bowl, mix the dry ingredients together. Combine 1/2 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Stir until everything is well combined.

Combine wet and dry ingredients, stirring until just combined.

Gently fold in the remaining 1 cup of mini semi-sweet chocolate chips by hand.

Pour the batter into the prepared baking pan. Bake for 30-35 minutes or until a toothpick inserted comes out with moist crumbs and not wet batter.

Allow to cool completely so the brownies can set.

Serve and enjoy!